We all like to eat seasonal vegetables, because at that time vegetables naturally grow and mature, and are more nutritious and healthy. Many seasonal vegetables can also be made into cold dishes. For example, many vegetables can be made into cold dishes in spring. Let's see what they have.

First of all, we need to know about seasonal vegetables in spring, such as leek, Chinese toon, lettuce, shepherd's purse, spring bamboo shoots and so on. These may be cold. Let's see how to make it.

First,? Toona sinensis in cold sauce

Pay attention to eating Toona sinensis. We only eat Toona sinensis buds. This cold dish tastes good. First, prepare a fresh Toona sinensis head and a tender tofu, clean Toona sinensis, cook it in a pot, then take out the cooked Toona sinensis, drain the water, cut it into pieces and pour it into a pot. Then cut the prepared tender tofu into four squares with a knife and pour them into the Toona sinensis.

Second, cold shepherd's purse

The most common way to eat shepherd's purse is to wrap jiaozi. The stuffing made of lean pork and shepherd's purse is particularly fragrant. If you don't like jiaozi, we can also make it into a cold dish. Prepare a proper amount of shepherd's purse first, clean it, take it out and cut it into small pieces for later use. Prepare a proper amount of garlic and mash it, then mash it. Those who like peanuts can also put some fried peanuts, which are very fragrant. Eat with corn porridge in the morning or evening, especially after dinner.

Third, cold bamboo shoots.

Prepare a proper amount of dried bamboo shoots, peel them and cut them into shredded blanched water, take out the blanched dried bamboo shoots, wash them with cold water, put them on a plate for later use, then add soy sauce, Chili oil, salt and garlic cloves and stir well.

Note: All raw materials must be blanched. Adding salt to water will make vegetables look better.